To arrange Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds, warmth a tablespoon of oil in a heavy bottomed pan; upload in lower eggplant wedges, with just a little salt and roast on medium warmth till the eggplant is delicate. Switch the roasted eggplant from the pan to a bowl.
In the similar pan upload in a teaspoon of oil. As soon as the oil is heated up; upload within the mustard seeds and curry leaves. Permit it to crackle. Subsequent stir within the chopped onions, dry crimson chillies and sauté till the onions are cushy and delicate.
Upload in the turmeric powder, salt, coriander powder, garam masala powder and little or no of the coconut milk and sauté till all of the components are come in combination.
At this degree upload within the cooked chickpeas and tomatoes and simmer for roughly 10 mins. After all stir within the coconut milk and the roasted eggplant and simmer for some other five mins till you spot a wealthy colour come throughout the chickpeas.
Flip off the warmth and serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds with sizzling steamed rice or Indian Breads.